Cream cheese and marshmallow creme support fresh strawberries in this delightful pie that won 1st Place at the Tennessee Valley Fair.
Step 1 - Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
Step 2 - Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.
Step 3 - In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 516 | ||
Calories from Fat: 244 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 353.9mg | 12 % | |
Potassium 228.3mg | 6 % | |
Total Carbohydrate 64.4g | 19 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 62.2g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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